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White Bean and Roasted Eggplant Dip

This delicious and healthy snack is full of flavor thanks to roasted eggplant, creamy white beans, garlic, tahini and lemon.
Course Appetizer, Snack
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 16
Calories 60kcal
Author Liz Della Croce

Ingredients

  • 1 large Italian eggplant cut 1 in cubes
  • 14 ounce can cannellini beans drained and rinsed
  • ¼ extra virgin olive oil divided
  • 2 tablespoons tahini
  • 1 teaspoon salt divided
  • ½ teaspoon pepper divided
  • ¼ cup lemon juice
  • 2 tablespoons water
  • 2 cloves garlic
  • 1 teaspoon cumin
  • chopped parsley optional garnish
US Measurements - Convert to Metric

Instructions

  • Pre-heat oven to 425 degrees and spray a foil-lined baking sheet with non-stick spray.
  • Spread eggplant cubes on baking sheet in one layer and drizzle with half of the olive oil (two tablespoons), half of the salt (1/2 teaspoon) and half of the pepper (1/4 teaspoon). Use hands to mix around to make sure cubes are evenly coated with oli and spices.
  • Bake eggplant until tender, about 20-25 minutes; let cool slightly.
  • In a food processor or high speed blender, add all remaining ingredients as well as the cooled eggplant. Puree until smooth, about 1-2 minutes. Check for seasoning and adjust accordingly.
  • Serve with fresh parsley and vegetables or pita bread.

Notes

Feel free to add a bit more water, one tablespoon at a time, to reach desired consistency. Store in an air-tight container for up to 7 days.

Nutrition

Calories: 60kcal | Carbohydrates: 6.4g | Protein: 1.8g | Fat: 3.8g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2.3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 235mg | Fiber: 2.7g | Sugar: 0.9g